Ika Yaki - Squid Okonomiyaki Recipe

Name: Ika Yaki - Squid Okonomiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Squid tentacles; 1 Japanese leek (chopped); 1 Egg; 50 grams Cake flour; 90 grams Water; 1 tsp Bonito soup stock; 1 to 2 tablespoons Vegetable oil; 1 Okonomiyaki sauce; 1 Mayonnaise; 1 Aonori

Servings: persons

1
Combine the batter ingredients and mix it well.
2
Add the squid's legs and chopped leeks and mix.
3
Heat some vegetable oil in a pan over medium heat and pour the batter in.
4
When one side is browned, pour a beaten egg on the pancake and flip it over.
5
After you flip it over, brown the other side by pressing it down on the pan.
6
Make sure to flatten the pancake while flipping it over.
7
When it's done, put the okonomiyaki sauce, mayonnaise, and aonori on it!
8
!

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 100 grams Squid tentacles, 1 Japanese leek (chopped), 1 Egg, 50 grams Cake flour, and more.

Yes, Ika Yaki - Squid Okonomiyaki falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ika Yaki - Squid Okonomiyaki

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